Who doesn't have ripe bananas around every now and then? This is a perfect way to use them: nestled in a crisp crust and crowned with an elegant (but easy!) vanilla pudding. Oh, my gosh! So good
Banana Cream Pie
Ingredients
9” prebaked pastry shell
2/3 c. sugar
1/3 c. cornstarch
½ t. salt
3 c. whole milk
4 egg yolks, beaten
2 T. butter
1 T. vanilla
2-3 ripe (but not squishy) bananas
Optional:
1 c. whipping cream, plus 1 T. sugar and another 1 t. vanilla.
Directions
-
Mix sugar, cornstarch and salt in medium saucepan. Gradually whisk in the milk until smooth. Cook over medium heat, whisking constantly, until mixture is hot. Remove from heat.
-
Beat the egg yolks in a bowl. Gradually stir about 1 c. of the hot milk mixture into the yolks, then return that mixture back into the pan, stirring constantly.
-
Cook over medium heat again, whisking, until mixture boils and thickens. This will take 3-10 minutes, depending on how hot the original milk mixture was before mixing it with the yolks.
-
Remove from heat and stir in butter and vanilla. Let cool slightly, then cover with plastic wrap and refrigerate until cold.
-
Slice the bananas into the pie shell, then pour filling over bananas. Chill for 1 hour or more before serving.
-
Whip cream, sweeten lightly with 1 T. sugar and 1 t. vanilla. Top pie and serve.
Baker’s Notes and Tips and Tricks
Love all that vanilla! The pudding is fabulous.
Recommended: serve the pie the day you make it,
